E-LIB Suche - Ergebnisse für: Lupi, F.R.

1

Thermo-rheological behaviour of styrene-butadiene-styrene, ..:

Baldino, N. ; Marchesano, Y.M. ; Mileti, O...
Case Studies in Construction Materials. 20 (2024) - p. e03354 , 2024

Link: https://doi.org/10.1016/..

2

Development and rheological modeling of dietary fiber and p..:

Bruno, E. ; Lupi, F.R. ; Mammolenti, D...
Food Hydrocolloids. 150 (2024) - p. 109733 , 2024

Link: https://doi.org/10.1016/..

3

Formulation and process investigation of glycerol/starch su..:

De Paola, M. G. ; Mammolenti, D. ; Lupi, F. R....
Chemical Papers. 76 (2021) 3 - p. 1525-1538 , 2021

Link: https://doi.org/10.1007/..

4

Influence of different dispersing systems on rheological an..:

Bruno, E. ; Lupi, F.R. ; Martin-Piñero, M.J....
LWT. 152 (2021) - p. 112270 , 2021

Link: https://doi.org/10.1016/..

5

The effects of process conditions on rheological properties..:

Lupi, F.R. ; Puoci, F. ; Bruno, E....
Food and Bioproducts Processing. 121 (2020) - p. 54-64 , 2020

Link: https://doi.org/10.1016/..

6

Effect of the monostearate/monopalmitate ratio on the oral ..:

Lupi, F. R. ; Mancina, V. ; Baldino, N....
Food & Function. 9 (2018) 6 - p. 3278-3290 , 2018

Link: https://doi.org/10.1039/..

7

The role of edible oils in low molecular weight organogels ..:

Lupi, F.R. ; De Santo, M.P. ; Ciuchi, F...
Food Research International. 111 (2018) - p. 399-407 , 2018

Link: https://doi.org/10.1016/..

8

The innovative "Bio-Oil Spread" prevents metabolic disorder..:

Quintieri, A.M. ; Filice, E. ; Amelio, D....
Nutrition, Metabolism and Cardiovascular Diseases. 26 (2016) 7 - p. 603-613 , 2016

Link: https://doi.org/10.1016/..

9

Olive oil and hyperthermal water bigels for cosmetic uses:

Lupi, F.R. ; Gentile, L. ; Gabriele, D....
Journal of Colloid and Interface Science. 459 (2015) - p. 70-78 , 2015

Link: https://doi.org/10.1016/..

10

A rheological characterisation of an olive oil/fatty alcoho..:

Lupi, F.R. ; Gabriele, D. ; Greco, V....
Food Research International. 51 (2013) 2 - p. 510-517 , 2013

Link: https://doi.org/10.1016/..

11

The Effect of Waxes Addition on Rheological Properties of O..:

Migliori, M. ; Gabriele, D. ; Lupi, F. R..
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. 34 (2012) 9 - p. 851-857 , 2012

Link: https://doi.org/10.1080/..

12

Effect of organogelator and fat source on rheological prope..:

Lupi, F.R. ; Gabriele, D. ; Facciolo, D....
Food Research International. 46 (2012) 1 - p. 177-184 , 2012

Link: https://doi.org/10.1016/..

13

Saturated fat reduction in pastry:

, In: Reducing Saturated Fats in Foods,

de Cindio, B. ; Lupi, F.R - p. 301-317 , 2011

Link: https://doi.org/10.1533/..

14

RHEOLOGICAL PROPERTIES OF BATTER DOUGH: EFFECT OF EGG LEVEL:

MIGLIORI, M. ; GABRIELE, D. ; BALDINO, N...
Journal of Food Process Engineering. 34 (2011) 4 - p. 1266-1281 , 2011

Link: https://doi.org/10.1111/..

15

Contributor contact details:

, In: Reducing Saturated Fats in Foods,

Talbo, G. ; de Hoog, E.H.A. ; Ruijschop, R.M.A.J.... - p. xi-xiv , 2011

Link: https://doi.org/10.1016/..